PANEER TIKKA ACHARI

• portioner: SERVES 4 AS A STARTER

Ingredienser

Kabab masala (page 358)

⅓ tsp ground turmeric

⅓ tsp deggi mirch chilli powder

15g unsalted butter, melted

30g mixed pickle (Patak's),

1 tsp chickpea (gram) flour ground to a paste

FOR THE SECOND MARINADE

½ tsp fine sea salt

2 tsp lime juice

1 tbsp mustard oil

100g full-fat Greek yoghurt

½ tsp fine sea salt

TO FINISH

finely crumbled

A large pinch of dried fenugreek,

½ tsp ground turmeric

⅔ tsp deggi mirch chilli powder

FOR THE FIRST MARINADE and deseeded

1 yellow pepper, halved, cored deseeded

1 red pepper, halved, cored and

225g paneer

Vejledning

5. Heat the grill to high. Thread alternate pieces of pepper

6. Dust the kababs with a few generous pinches of kabab

4. If you are using wooden skewers, put them to soak

3. Cut the peppers into pieces, similar in size to the paneer.

2. Place a dry frying pan over a high heat, add the

1. Cut the paneer into 3cm cubes and place in a bowl.

masala and serve immediately.

with melted butter. Grill the skewers for 8-10 minutes couple of times and basting with the melted butter.

30 minutes before assembling.

until deep golden and hot right through, turning a

marinade and peppers.

and paneer onto metal or wooden skewers and brush and leave to marinate in the fridge for 6-24 hours.

Add the peppers and the paneer to the second marinade chickpea flour and toast until golden brown. Tip into a large bowl and allow to cool. Add the pickle, chilli set aside to marinate while you prepare the second

combined, then add the yoghurt and mix again.

Mix the ingredients for the first marinade together with 2 tsp water. Add to the paneer cubes, toss to coat and powder, turmeric, salt and mustard oil. Mix until evenly